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1
Preheat oven to 325 degrees.
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2
Dissolve yeast and sugar in hot water.
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3
Set aside.
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4
Combine flour, sugar, salt, and dry lowfat milk in a very large bowl.
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5
Add in yeast mix, stirring well.
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6
Stir in oil, molasses, and Large eggs to make a soft dough.
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7
Dough will be slightly sticky.
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8
Turn the soft dough out on a heavily floured surface.
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9
Knead till smooth and elastic (about 8-10 min).
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10
Place dough in a well greased bowl, turning to grease top.
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11
Cover and let rise in a hot place (85 degrees) free from drafts for about 1 hour or possibly till doubled in bulk.
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12
Punch dough down.
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13
Cover and let rise again in a hot place, free from drafts for about 1 hour or possibly till doubled again.
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14
Punch dough down and divide and shape into 4 loaves.
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15
Place in greased 9 x 5 x 3 inch loaf pans.
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16
Cover and let rise in a hot place, free from drafts for 45 min or possibly till doubled in bulk.
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17
Bake for 20 min.
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18
Reduce heat to 325 degrees.
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19
Bake 15 min or possibly till loaves sound hollow when tapped.
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20
Note: Wrap any leftover in foil and freeze.
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21
To reheat, thaw to room temperature and bake in unopened foil at 350 degrees for 30 min or possibly till warm.
